1709 So. 4th St.           Terre Haute, IN 47802

Serving The Wabash Valley From
Terre Haute, Indiana Since 1994

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This website is for the customers who shop in our brick and mortar store in Terre Haute, IN.
We are constantly adding new products and have many additional unique items that are not listed on this website.
If you have never visited our shop or haven't visited in a while, come in and browse, you will find it's worth the trip.

Vintage Postcard

Beer Yeast
This is a cake of fresh yeast. It weighs about 2/3 of an ounce. Cake Yeast contains yeast in an active form which means it works immediately compared to dry yeast which is an inactive form and must be rehydrated to activate it. Old beer recipes stated that you were to put a cake of yeast like this on a piece of toast and float it on top of your wort. As the toast slowly disintegrated, the yeast being soft and crumbly, would slowly dissolve into the wort and fermentation would begin. Although cake yeast could be bought, it was usually made by the wife at home.

Old Recipe For Homemade Yeast Cakes From Hops  
(Wild Yeast is What Makes These Cakes So There Is No Guarantees if You Use It In Your Beer or Anything Else)

4 handfuls of hops (leaf hops)
2 medium potatoes
3 pints of water
1 tablespoon of sugar
3 tablespoons flour meal (a coarser ground flour) for recipe
plus enough flour to thicken so it can be cut into cakes

Tie the hops in cheese cloth. Peel the potatoes. Boil both the potatoes and hops in the 3 pints of water until the potatoes are soft.
Discard the hops. Mash the potatoes in the water. Add the sugar and flour and set in a warm place until it foams.
When it has worked until good and light, thicken with meal so that you can spread it on a board and cut it into cakes .
Store them in a cool place to dry.

Each yeast packet will ferment up to a 6 gallon batch of beer.
Danstar Nottingham Ale         (11 grams)
A highly flocculent (beer clears readily) and relatively full attenuation  (transforming most of the sugar into alcohol) yeast. It is neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, (as low as 57°F), allow this strain to brew lager-style beer.
Danstar Munich German Wheat Yeast        (11 grams)
Quick start and vigorous fermentation, which can be completed in 4 days above 17°C. Medium to high attenuation. Munich is a non flocculent strain. Aroma is estery to both palate and nose with typical banana notes. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen. Munich yeast is best used at traditional ale temperatures.
Fermentis Brewers Yeast
11.5 Grams
English ale yeast for the production of a large range of ales. Fast fermentation. Sedimentation: high. Final gravity: medium. Temperature range: 15°C - 24°C (59°F - 75°F).
American ale yeast producing well balanced beers with a very clear crisp end palate. Sedimentation: medium. Final gravity: low to medium. Temperature range: 15°C - 24°C (59°F - 75°F).
A specialty yeast selected for wheat beer fermentation. The yeast produces subtle ester and phenol flavor notes typical of wheat beers. Sedimentation: low. Final gravity: high. Temperature range: 15°C - 24°C (59°F - 75°F).

Genuine bottom fermenting commercial yeast for lager and pilsner beers production. Sedimentation: high. Final gravity: medium. Temperature range: 11°C - 24°C (51°F - 75°F), ideally ( 11°C - 15°C (51°F - 59°F).

Munton's Ale Yeast         (6 grams)
Clean well balanced, hardy ale yeast that will tolerate a wide variety of temperature variations during fermentation. Medium attenuation will leave moderately dry finish. Good flocculation.

Vintage Postcard of Terre Haute Trust Company Building
Southeast Corner 7th & Wabash Ave., Terre Haute, IN
Later Named Merchants Bank, Now Named Old National Bank
Building is Still in Use.

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